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刊物期号: 201706

香菇红曲黄酒生产工艺的研究(80)

作者: 宋云刚,何 佳,郑 苗,吕丹丹,魏士祺

地址:河南科技大学食品与生物工程学院,河南 洛阳 邮编:471023
摘要 为丰富黄酒品种,根据传统酿酒原理 ,通过单因素和正交实验,研究了香菇红曲黄酒的生产工艺。香菇菌最佳发酵条件为:装液量120 mL/250 mL、温度24 ℃、接种量12 %、时间8 d,此条件下发酵液中多糖含量为4.552 mg/mL;黄酒最佳生产工艺为:香菇菌发酵液12 %、酒曲3.5 %(根霉∶米曲霉∶红曲霉=1∶1∶1)、酵母添加量0.12 %,此条件下黄酒品质最佳,其中多糖含量1.035 mg/mL,色度0.794,酒精度12.5 %vol,总酸5.7 g/L,氨态氮0.42 g/L。
关键词 香菇菌; 黄酒; 正交实验; 红曲霉; 发酵
中图分类号: TS262.4;TS261.4 文献标识码: A 文章编号: 1001-9286(2017)06-0080-06

英文标题: Production of Lentinus edodes & Monascus Yellow Rice Wine

英文作者: SONG Yungang, HE Jia, ZHENG Miao, LV Dandan and WEI Shiqi

英文地址: College of Food and Bioengineering, He′nan University of Science and Technology, Luoyang, He′nan 471023, China

英文摘要 In order to enrich yellow rice wine varieties, Lentinus edodes & Monascus yellow rice wine had been developed and its production was studied by single factor test and orthogonal experiments. The best fermentation conditions were summed up as follows: liquid filling volume was 120 mL/250 mL, fermenting temperature was at 24 ℃, the inoculating quantity was 12 % and fermenting time was 8 d. Under above conditions, polysaccharide content in fermenting liquid was 4.552 mg/mL. In addition, the best production conditions were summed up as follows: 12 % Lentinus edodes fermenting liquid, 3.5 % wine starter (Rhizopus∶Aspergillus oryzae∶Monascus=1∶1∶1), and the adding level of yeast was 0.12 %. Under above conditions, the produced wine had the best quality (polysaccharide content was 1.035 mg/mL, chroma was 0.794, alcohol content was 12.5 %vol, total acids content was 5.7 g/L, and ammoniacal nitrogen content was 0.42 g/L).
英文关键词 Lentinus edodes; yellow rice wine; orthogonal test; Monascus; fermentation
      

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